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what is new ...
Summertime, summertime, summertime, its feeling like its going to be a great one. We had perhaps the best spring most of us remember in years. The gardens are happy and healthy. The fish are jumping, a beloved customer brought us in some beautiful cod to enjoy for ourselves and we have been inspired to cook some for you too. Ryan came up with what will now be a early summer staple; pan roasted cod loin on a fresh pea puree with a salad atop made of pea shoots, mint, basil, madison maine tomatoes and sweet onion. It was absolutely fabulous. Traditional strawberry season came and went so fast our heads spun.. but oh what sweet berries they were. We could barely keep up with the demand for our strawberry glazed pie which is everyones true love. Bill at Maxwells, our favorite strawberry man, tells us he is growing a new variety that will afford us berries all summer, ‘everlasting’ so we’ll be getting back into strawberries once they are ready to pick.. in a couple’ve weeks.
We’ve put some east coast corn on our menu.. while its not our own native corn its getting closer.
The farmers market, Penny Jordan's farm and Martha Putman from Farm Fresh Connections has been suppling us with beauteous greens, radishes, salad turnips, fingerling potatoes and carrots that we are weaving through our menus. The blueberry salad is just weeks away as is blueberry glazed pie and peach blueberry cobbler with Lisa’s basil ice cream.
Creme Brulee French Toast is still being made the first weekend of each month, so get it while the getting is good. We are now open every morning but Monday at 8:00 for breakfast until 11:00 during the week and noon on saturday. Sundays we serve the breakfast menu until noon and brunch till 2:00 and the dinner menu from noon until we close at 9:00, a bit of a confusing day for all!
With our new website you can sign up to receive this update plus weekly black board specials by using Constant Contact which you’ll find on our ‘contact' page. At anytime you can cancel your contact if my babbling gets to be too much! Or if you just want the blackboard specials we’ll be posting them on thursday on our menu page.
So swing into summer. Go to the beach, swim, fly kites, crank up the BBQ, fish and garden to your hearts delight. Come visit us and have a piece of pie or one of Kaylin’s cocktail concoctions. Buy local and spend local. Enjoy.
- breakfast
- brunch
- lunch
- dinner
- blackboard specials
click here to download our menus in pdf format
click here to download our menus in pdf format
blackboard specials
Irish Mussels
wine, shallots, garlic, lemon zest, parmesan and fresh herbs
Greek Island
wine, leeks, onions, sundried toms, garlic, roasted sweet bells, olives, feta and fresh herbs
Farmer's Market Tomato Tart
a beautiful array of local tomatoes, oven roasted and marinated on puff pastry with Penny's greens, olive tapanade, goat cheese and a basil viniagrette
Blueberry Salad
fresh blues, spinach, cheddar, toasted almonds and honeyed viniagrette
Bruschetta
local tomatoes, garlic, fresh herbs, shallots, capers, olives, olive oil and pram on crostinis
Fresh Maine Cod Loin
panseared and oven roasted served on a bed of summer succotash with a tomato jam atop
Grilled Skirt Steak
with a pan sauce of local baby tomatoes, shallots, demi glace and balsamic served on matag blue mashed
Lobster and Pasta
fresh lobster, tomatoes, lemon, roasted garlic, spinach, fresh herbs and parmesan
Twin Lobsters
from the icy waters of Cape Elizabeth
and last but not least
last call for blueberry glaze pie
click here to download our menus in pdf format
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For over two decades we’ve been serving good honest food. We opened The Good Table in 1986. With no advertising our first day open was sunday brunch; every friend, neighbor and family member was put to work that day. It was a very busy first day. At the end of the day daughter Lisa said “Thank God we’re closed on Mondays” (much to father Tony’s dismay.) Some things never change. We’re still serving Sunday brunch, we still work with family and friends and we’re still closed on Mondays. In 2001 the restaurant burnt to the ground in the middle of the night; standing in front of the ruins it took no more then 5 minutes to declare we’d build again. The community and far beyond encouraged us to ‘hurry the hell up and rebuild’... we were up and running in less then 7 months. Through thick and thin this place has always brought us happiness and we have maintained the original premise of opening a restaurant which is to throw a good dinner party (that being the only thing on Lisa’s resume at the time of opening). |
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Chef Ryan Weeks first joined the kitchen in 2004 as our sous chef in 2008 he became head chef. He brings with him an excellent palette and a love for fine ingredients and good wine. (He likes his tequila as well). Ryan has established great working relationships with a host of local purveyors and cooks with as much seasonal product as possible. Along with our rockstar kitchen crew they work hard to bring you the freshest of food; breakfast, brunch, lunch and dinner. We try very hard to keep it local and work closely with farms in our community and producers of local goods. We buy Maine dairy products, shop for our fish with a local company, visit the farmers market often and try to source out as much maine made, grown or harvested goods as we can from maine maple syrup, apples, chicken, to lobster. |
We believe in good honest food.We believe in honest prices.We believe our customers are our friends. We believe that nothing beats a good dinner party, (lunch or breakfast party.) We’d love to have you join us here at The Good Table.
Send us snail mail:
the good table restaurant
P.O.Box 6281
Cape Elizabeth, ME 04107
or call us at: 207.799.4663
We would love to hear from you!
Join our E-mail list! If you'd like to sign up for e-mail list to get information on the latest specials,
events and other things we might be doing use the join our mailing link below.
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HOURS: tuesday thru sunday: 8 am
to 9 pm |
The Good Table is blessed to be located in between 2 state parks and just miles away from one of Maine’s
oldest lighthouses, Portland Headlight. TwoLights state park is less then 2 miles down the road and
Crescent Beach state park which is a mile or so on the other side of us.
Two Lights state park encompasses 41 acres of rocky headlands. The view of the rocky coast and rolling surf
is one of Maine’s finest. At the end of Two Lights Road sits the original twin lighthouse built in 1988. It is well worth a visit.
Crescent Beach is famous for its mile long crescent shaped beach. It is surrounded by walking and nature trails.
The surf is shallow and easy, perfect for young kids and the water weary.
Portland Headlight on Fort Williams Park is also in Cape Elizabeth. Fort Williams is home to one of Maine’s
oldest lighthouses and encompases 90 acres. Its a beautiful place for a picnic or a tour of the famous lighthouse.
From South:
Take exit 4 off 295N, continue straight onto the Memorial Highway bridge/ US RT.1.
At traffic light take a right onto W. Comercial Street/ US RT.1. Turn left to merge onto
Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right.
From North:
Take exit 6A Forest Ave off 295N. At traffic light take a right onto State Street. Continue
onto Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right.
places we love. people we adore.
Harbor Fish Market: on Custom House Wharf in Portland the quisisental fish store. A must see on any visit to Portland. Our favorite fish mongers, the freshest and the best product www.harborfish.com
Jordan’s Farm: on Wells Road in Cape Elizabeth. They provides us with the best produce all season long. Penny grows a beautiful array of goods and is a treat to work with. www.jordansfarm.com
Alewives Farm: on Old Ocean House Road in Cape Elizabeth brings us the sweetest lobsters, great farm goods and does a hell of a job plowing us out each winter. www.capeelizabethfarms.com/Alwivesbrookfarm.html -
The Cheese Iron: on route one in Scarborough. More cheese knowledge then you could imagine and great Cuban sandwiches. www.thecheeseiron.com
Portland Farmers Market: on Congress Street or in Deering Oaks, a bounty of beauty. The hardest working people around we are blessed to have them. The produce, plants and flowers they bring to market make our jobs a joy.
Norm Jordan’s Flower Stand: on rt.77 in Cape Elizabeth. The most beautiful, pick your own, honor system flower stand you could ever hope for.
Coffee By Design: in Portland the best coffee and their philanthropic business practices are to be admired. www.coffeebydesign.com
Standard Baking: on Commercial Street in Portland. They set the standard always for hard to resist baked goods.
Norm’s Uptown, Downtown or BBQ: in Portland its where most restaurant folks go for good, always consistent eats. www.normsbarandgrill.com
Five Fifty Five Restaurant: on Congress Street in Portland is our go to for delicious cocktails and fabulous dinner. Steve and Michelle’s attention to detail makes it a true treat for a well deserved evening out www.fivefifty-five.com
Flatbread: on Commercial Street in Portland just the best “pizza” anywhere. Their commitment to organic and sustainable product is admirable and an inspiration to us all www.flatbreadcompany.com
Scarborough Beach: we can’t tell you where this one is, we may be found on a monday. It's where we go to let go. The lifeguards, the surf, the sand, the rocks, the sandpipers and the belief that Lisa actually ‘owns‘ a small piece of it makes it our favorite place all summer long.
The Good Table hosts special events such as birthday parties, showers, rehearsal dinners and such. We can comfortably seat 50 people and with work squeeze a few more in as needed. The back porch is winterized and cozy in the winter months and offers fresh open air feel in the warmer months. Typically we do not host events during our high season, July and August.
We have special menus for groups over 20, including brunch, lunch and dinner. Brunch and dinner are listed by price point and lunch is typically built according to your desires with Lisa. Desserts are not listed in the menus but of course are available depending on your likes and the season.
We can dress it up or dress it down depending on the event. Call Lisa to talk about your event, she’ll be glad to help you plan out the details and menus.
- brunch
- platters
- dinner
More information about our brunch special event/catering menu coming soon!
More information about our platters special event/catering menu coming soon!
spring and summer - special event dinner menu $20.00
all meals served with soup of the day or salad and bread basket with marinated
olives and spiced evo choice of three entrees
Maine Crab Cakes - classic Maine crabmeat cakes served with a basil aoili
and a roasted corn and green bean relish
Pan Seared Salmon - served with roasted tomatoes and toasted Israeli couscous
with an oregano vinaigrette
Grilled Shrimp - with a garlic, lemon and herb marinade and tossed with fettuccine,
basil pesto and tomatoes
Bbq Pork Tenderloin - marinated and grilled with our favorite sweet and spiced red
bbq sauce, black bean and corn salsa and bourbon sweet mashed
Grilled Chicken - statler breast, brined and panseared served with a Tuscan bread
salad and green beans
Lemon Rosemary Skirt Steak - grilled and served with roasted new potatoes and
a roasted corn and green bean salad
spring and summer - special event dinner menu $25.00
all meals with choice of caeser salad or baby green salad with tapanade
vinaigrette and goat cheese crostini and bread basket with marinated olives
and spiced evo choice of three entrees
Bbq Ribeye - grilled to your liking with a sweet and spiced rub, chipotle creme and
sweet potato fries
Panseared Jumbo Scallops - with an asparagus and parmesan risotto finish with
white truffle oil
Double Thick Pork Chop - brined and roasted, served with a summer ratatoullie
and olive oil mashed yukons
Panseared Salmon - organic Scottish salmon with a raspberry buerre noisette
sauce served on wild rice and green beans
Grilled Swordfish - served on an arugula and red onion salad with a corn and sugar
snap pea salsa and a charred jalapeno vinaigrette
Crabmeat Stuffed Sole - fresh sole with crabmeat stuffing with asparagus and a
lemon creme
Grilled Indian Lamb Kebob - with a yogurt and curry marinade served with saffron
basmati and green beans
spring and summer - special event dinner menu $30.00
all meals with choice of chowders or seasonal salad and bread basket
with marinated olives and spiced evo choice of three entrees
Grilled Filet Mignon - cooked to order with a port wine and blackberry demi glace
served with crispy fried onions and yukon mashed
Fresh Lobster Fettucini - fresh lobster tossed with fresh herbs, lemon, roasted
garlic, spinach, tomatoes and parmesan
Pan Roasted Veal Chop - with roasted local mushrooms, mustard herb demi glace
and yukon mashed
Fresh Grilled Swordfish- served on a sweet corn puree with sliced tomatoes and a
green bean and basil salad
Grilled Lamb Chops - herb and mustard served with roasted new potatoes and
roasted asparagus
Sesame Crusted Yellow Fin Tuna - panseared sushi grade tuna served with wilted
Asian greens, basmati rice and a miso lemon grass broth